Protein Boost | Greek Platter with Beef & Honey-Roasted Mini Peppers
Olive & Sun-Dried Tomato Bulgur Salad
Cooking time
20 minutes
Servings
2/4
Calories
960 /serving
A drizzle of honey, briny olives and sweet sun-dried tomatoes… what more could a platter want? Maybe a dollop of tzatziki, so it truly belongs in Greece. Oven-roasted mini peppers bring colour to each bite, while wedges of warm naan bring on the comforts.
We will send you:
- 250g Canadian-raised lean ground beef
- 2 Cucumbers
- 200g Mini sweet peppers
- 30g Olives
- 7g Honey
- 45ml Cold-pressed Italian vinaigrette
- 15g Sliced sun-dried tomatoes
- 80g Bulgur
- 60g Garlic-cucumber yogurt (tzatziki)
- 2 Naan
- 10g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
40 g
Saturated Fat
11 g
Sodium
1950 mg
Total Carb
108 g
Sugars
16 g
Protein
44 g
Fibre
16 g
Preparation
Roast the sweet peppers
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the sweet peppers with a drizzle of oil, ⅔ of the spices and S&P.
- Roast, flipping and adding the honey halfway, 8 to 10 min., until softened and browned.
Cook the bulgur
- Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), the remaining spices and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Mise en place
- Meanwhile, medium-dice the cucumbers.
- Roughly chop the olives.
Make the salad
- In a large bowl, combine the cucumbers, olives, tomatoes, vinaigrette and S&P.
- Add the bulgur; toss well.
Warm the naan
- Warm the naan directly on an oven rack, 1 to 2 min., until soft and pliable.
- Transfer to a cutting board and halve.
Plate your dish
- Divide the salad between your plates.
- Top with the sweet peppers and dollop the tzatziki over.
- Serve the naan on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
